Directions:
1. Preheat oven to 400-degrees. Toss chickpeas with olive oil to coat and sprinkle liberally with pimenton de la vera and salt. Spread chickpeas onto a cookie sheet and cook 45-60 minutes, shaking the pan every 10 minutes or so, until chickpeas are evenly brown and crispy. Also, watch them carefully after the first 30-40 minutes to make sure they don't burn.